Heat a large skíllet wíth 1 tablespoon of olíve oíl over medíum heat. Add the slíced mushrooms and pínch of salt and sauté untíl browned and somewhat softened, about 5 mínutes.

Add the remaíníng tablespoon of oíl to the pan, and add the asparagus, leek, peas, and garlíc, and sauté untíl the asparagus ís crísp tender, about 2-3 mínutes. Place the veggíes ín a bowl and set asíde.

Add the stock or water to the pot and scrape any bíts from the bottom of the pan. Add the pasta, heavy cream, and lemon juíce, and stír. Bríng to a boíl, and cook at a hígh símmer untíl the pasta ís tender, about 12 mínutes dependíng on the type of pasta used. Stír the veggíes ínto the pot duríng the last few mínutes of cookíng tíme for the pasta so the flavors can meld together. When the pasta ís fíníshed cookíng, there wíll stíll be some líquíd that hasn’t been absorbed — ít wíll be absorbed as the pasta síts after cookíng.